dinner from the sea


PLUS: 5-MINUTE SAUCES


So versatile: Flash-frozen seafood is perfect for parties and family meals.


COCONUT SHRIMP


WITH THAI DIPPING SAUCE Sweet, crunchy and spicy, this makes a fantastic snack with drinks.


PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 8


1 small red jalapeno pepper 1 large lime


½ tbsp minced fresh ginger 2 tbsp fish sauce 1 tbsp coconut palm sugar or light brown sugar 3 tbsp coconut flour


2 eggs, beaten 1 cup shredded unsweetened coconut 1 cup panko bread breadcrumbs 1 lb large tail-on frozen shrimp, thawed ½ cup coconut oil


STEP 1 Stem and halve the pepper lengthwise and remove the seeds. Slice thinly. Peel the ginger and chop finely. Juice half the lime and cut the other half into wedges. STEP 2 In a small bowl, combine the ginger, half the jalapeno, the lime juice, fish sauce and coconut palm sugar. Add more jalapeño, if desired. Set dipping sauce aside. STEP 3 Spread the coconut flour on a large plate. Place the eggs in a pie plate. Combine the shredded coconut and panko on a third large plate. STEP 4 Dredge shrimp in coconut flour, dip in egg and finally coat with the coconut-panko mixture. STEP 5 Heat the coconut oil in a skillet and fry the shrimp in batches 3 min., or until golden. Turn halfway. Remove the shrimp with a slotted spoon and drain on paper towels. STEP 6 Serve with lime wedges and dipping sauce.


Per serving: 319 calories, 23g fat, 19g saturated fat, 125mg cholesterol, 731mg sodium, 17g carbohydrate, 3g fiber, 4g sugar, 12g protein


66 MARCH/APRIL 2016 crunchy shrimp


Shake up some daiquiris to go with these


Quick thaw


To defrost shrimp ASAP, submerge


the unopened bag in a sink of cold water for 20 min.


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